AVOCADO TACO RECIPE RECIPES

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BAKED AVOCADO TACOS RECIPE | ALLRECIPES



Baked Avocado Tacos Recipe | Allrecipes image

One of the gourmet food trucks in my area started serving deep fried avocado tacos and I decided to serve this at home. Everyone cleans the plate with this recipe. This is an easy vegetarian meal that satisfies even the hungriest carnivore. Be sure to pick out perfectly ripe avocados for this recipe - you want them firm but creamy!

Provided by Manda

Categories     World Cuisine    Latin American    Mexican

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 16 tacos

Number Of Ingredients 18

cooking spray
2 cups all-purpose flour
1 tablespoon chili powder
2 teaspoons paprika
2 teaspoons ground cumin
1?½ teaspoons onion powder
1?½ teaspoons garlic salt
1 pinch cayenne pepper
1 cup milk
2 eggs
½ teaspoon minced garlic
2 avocados - peeled and cut into 8 pieces each
16 (6 inch) corn tortillas
1?½ cups chopped cabbage, divided
32 cherry tomatoes, halved
½ cup shredded mild Cheddar cheese
¼ cup taco sauce, divided
¼ cup sour cream, divided

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Spray a 9x13-inch baking dish with cooking spray.
  • Whisk flour, chili powder, paprika, cumin, onion powder, garlic salt, and cayenne pepper together in a bowl.
  • Beat milk, eggs, and garlic together in a separate bowl until smooth.
  • Dip each slice of avocado into flour mixture. Dip the avocado slice into the egg mixture, letting the excess egg drip back into the egg bowl, then dip the slice back into flour mixture. Repeat with remaining avocado slices.
  • Arrange coated avocado slices in the prepared baking dish. Spray the tops of the slices with more cooking spray.
  • Bake in the preheated oven until the coating is browned, about 20 minutes. Check for doneness after 15 minutes; rotate the pan once during baking if slices are browning unevenly.
  • Stack corn tortillas on a microwave-safe dish with a piece of parchment paper between each tortilla. Heat in the microwave until hot and pliable, about 1 minute.
  • Place a heated tortilla onto a work surface; top with chopped cabbage. Place an avocado slice on the cabbage; top taco with cherry tomato halves and shredded Cheddar cheese. Repeat with remaining ingredients.
  • For extra flavor, top each taco with a dollop of taco sauce and sour cream.

Nutrition Facts : Calories 414.4 calories, CarbohydrateContent 59.5 g, CholesterolContent 59.5 mg, FatContent 15.5 g, FiberContent 9.3 g, ProteinContent 12.9 g, SaturatedFatContent 4.6 g, SodiumContent 510.9 mg, SugarContent 3.3 g

AVOCADO TACOS RECIPE - NYT COOKING



Avocado Tacos Recipe - NYT Cooking image

Most top chefs will tell you the same thing: When they finally escape from the elaborate labors they oversee in the kitchen, they crave late-night street food that’s poetically simple and satisfying: hot dogs, fried rice, a bowl of noodles. For Enrique Olvera, the chef at Cosme in New York and Pujol in Mexico City, that hand-to-mouth haiku can be found in avocado tacos, which he scarfs down around the clock. They serve as both “a comfort,” he said, and “a cultural expression.” In its most basic form, an avocado taco is like a two-bite couplet in praise of Mexican ingredients: a chewy corn tortilla enclosing creamy slices of the-butter-that-grows-on-trees. Spare additions elevate that avocado: a pinch of salt, a spray of lime juice, a sprinkle of chopped onions and cilantro. But the chef takes elevation one step further with a salsa made of pasilla chiles and tomatillos.

Provided by Jeff Gordinier

Total Time 45 minutes

Yield 12 tacos

Number Of Ingredients 8

4 pasilla chiles
1/2 teaspoon coarse sea salt
2 garlic cloves
10 tomatillos, boiled in salted water for 15 minutes or until soft
3 avocados, sliced thin
12 corn tortillas
3/4 cup white onion, finely diced
1/2 cup chopped cilantro

Steps:

  • Make the salsa: Snap the stems off the chiles and remove the seeds. Using tongs, carefully hold the chiles over a medium flame to char on all sides. Transfer chiles to a food processor, add the salt and process into a powder. Add the garlic and tomatillos and purée until smooth. (This makes 1 pint salsa, more than needed; refrigerate the rest in an airtight container for up to 2 weeks.)
  • To serve, place 3 or 4 slices of avocado on each tortilla and top with salsa, onion and cilantro.

Nutrition Facts : @context http//schema.org, Calories 115, UnsaturatedFatContent 4 grams, CarbohydrateContent 17 grams, FatContent 5 grams, FiberContent 5 grams, ProteinContent 3 grams, SaturatedFatContent 1 gram, SodiumContent 94 milligrams, SugarContent 2 grams

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